Development and physical-chemical, microbiological and sensory characterization of fermented dairy beverage prepared with different stabilizers/thickener<br>Desenvolvimento e caracterização físico-química, microbiológica e sensorial de bebida láctea fermentada elaborada com diferentes estabilizantes/espessantes
This study was conducted to evaluate the physical-chemical, sensory and microbiological characteristics of fermented dairy beverages prepared with 10% sucrose, 50% milk and 50% whey and added five different stabilizers/thickeners in two concentrations (0,50% and 1,00% in relation to the final formul...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2013-03-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/12368 |